Quinoa Enchilada Bake One Pan Recipes
SKILLET VEGGIE QUINOA ENCHILADA BAKE (VEGETARIAN, LOW FODMAP)
This quinoa enchilada bake recipe is very versatile. If you don't have low FODMAP salsa on hand, you can use tomato sauce. If you're not low FODMAP, feel free to use any type of salsa you like! Other optional garnishes: more thinly sliced jalapeno or pickled jalapeno, lactose-free yogurt or sour cream. Feel free to swap nut cheese to make this vegan.
Provided by Phoebe Lapine
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F.
- In a large overn-proof skillet, heat the oil over medium-high heat. Sauté the bell pepper and jalapeno until soft, about 5 minutes. Add the cumin and smoked paprika. Continue cooking until fragrant, 1 minute more. Fold in the uncooked quinoa, corn kernels and salt.
- Pour in the stock and salsa, and bring to a simmer.
- Remove from the heat and stir in half the cilantro and scallions.
- Transfer to the oven for 25 minutes, until most of the liquid is absorbed. Remove from the oven and fluff with a fork so some of the crispier bits on top get reincorporation. Smooth into an even layer again and sprinkle the top with cheese. Raise the oven temperature to 450 degrees F.
- Return to the oven until the top is lightly browned and the sides have developed a slight crust. Allow the casserole to sit for 5 minutes before serving. Garnish with diced avocado and the remaining cilantro and scallions.
BLACK BEAN AND QUINOA ENCHILADA BAKE
Great dish for Mexican night with lots of different possibilities. The best thing about this recipe is it can be served by itself for a main dish on Mexican night, or be eaten with tortilla chips as a dip or even rolled up in a tortilla as a taco, burrito, or enchilada. Garnish with green onions, avocado, tomatoes, or/and sour cream. Very versatile recipe. So enjoy and learn the many uses of oh so healthy quinoa.
Provided by S T Andersen
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
- Heat olive oil in a skillet over medium heat; cook and stir onion, yellow bell pepper, orange bell pepper, jalapeno pepper, and garlic in the hot oil until softened, about 10 minutes.
- Mix black beans, pepper mixture, quinoa, cilantro, chili powder, lime juice, cumin, salt, and pepper together in a bowl; transfer to a casserole dish. Pour enchilada sauce over quinoa mixture, spreading sauce evenly over the top. Sprinkle Cheddar cheese over sauce. Cover dish with aluminum foil.
- Bake in the preheated oven for 20 minutes. Remove foil and continue baking until cheese is bubbling, 10 to 15 minutes.
Nutrition Facts : Calories 387.6 calories, Carbohydrate 38.6 g, Cholesterol 39.5 mg, Fat 18 g, Fiber 8.5 g, Protein 19.2 g, SaturatedFat 8.7 g, Sodium 672.6 mg, Sugar 2.2 g
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QUINOA ENCHILADA BAKE - MEXICAN FLAVORED QUINOA …
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- Preheat oven to 350 degrees Fahrenheit and spray a 9x13 oven-safe casserole dish with non-stick cooking spray, set aside.
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QUINOA ENCHILADA BAKE - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
5/5 (9)Total Time 1 hr 30 minsCategory Dinner, VegetarianCalories 567 per serving
- VEGETABLES: Preheat the oven to 425 degrees F. Peel and chop sweet potatoes into small bite-sized pieces. Thinly slice the yellow onion and chop the sweet bell pepper. Put all the veggies on a large (full oven size) sheet pan or two half-sheet pans. Toss with olive oil, cumin, garlic powder, 1 and 1/2 teaspoons chili powder, and salt and pepper. (Add to taste; we add 3/4 teaspoon salt and 1/4 teaspoon pepper.) Place in preheated oven and bake for 15 minutes, flip and bake for another 10-15 minutes. Depending on the size of veggies and the tray you're cooking them on (less space = longer cook time), you may need an additional 5-10 minutes. The potatoes and pepper should be fork tender and onions caramelized and slightly crispy. Remove and set aside to cool. Reduce oven temperature to 350 degrees F.
- QUINOA: Meanwhile, add quinoa and stock (or broth or water) to a small saucepan. Cook according to package directions and then remove from heat and fluff with a fork. Cover quinoa and set aside.
- ASSEMBLE: Grease a 9x13-inch baking dish with cooking spray. Pour the cooked and fluffed quinoa into the baking dish. Add the roasted veggie mix ion top, and add the drained corn, drained and rinsed black beans, enchilada sauce, remaining 1 and 1/2 teaspoon chili powder, cilantro, 1/2 cup shredded cheese, and salt and pepper to taste. (I add another 1/2 teaspoons salt -- add to preference.) Gently stir to combine right in the baking dish. Taste and adjust salt and pepper seasoning to taste. (You can also add any additional chili powder/garlic powder/cumin if desired; we like it just as written!)
- BAKE: Cover the pan with foil and bake for 20-25 minutes. Remove foil, add remaining 1 cup of cheese and bake an additional 7-10 minutes, or until the cheese is fully melted. Remove from the oven and allow to cool slightly. Garnish with your favorite toppings. Our must-haves: chopped avocado, sour cream, chopped cilantro, and plenty of lime juice! We love this with tortilla chips too (eating it as a dip)!
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